SALAD

1-1/2 cups cooked brown rice
1 cup pitted and quartered Northwest fresh Rainier cherries
1 cup cooked, diced chicken breast
1/2 cup diced green bell peppers
1 tablespoon chopped shallots

2 quarts cut romaine lettuce
2 cups pitted Northwest fresh sweet cherries
2 cups sliced (2-1/2 x 1/2 x 1/2-inch) cooked chicken breast
Easy Parmesan Croutons (recipe follows)
Lime Dressing (recipe follows)
2 tablespoons shredded Parmesan cheese

1 cup pitted and chopped Northwest fresh sweet red cherries
1 cup pitted and chopped Northwest Rainier cherries
1 large Washington white peach, pitted and cubed (about a cup)
1 cup fresh blueberries
Minted Honey Lemon Dressing

1/2 cup chopped onion
2 tablespoons olive oil
1/4 cup wine vinegar
2 tablespoons honey
1 teaspoon crushed fennel seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups Northwest fresh sweet cherries, pitted and halved
Marinated Poached Halibut*
4 lettuce leaves
2 green onions, diagonally sliced
*Cooked beef or chicken strips may be substituted.

1 cup each thin julienne carrots, turnips, rutabagas, and jicama
1/2 cup finely sliced sweet onion
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
1 small clove garlic, minced
1 teaspoon salt
1/8 teaspoon bottled hot pepper sauce
2 cups pitted fresh sweet Northwest cherries
Lettuce leaves

2 cups fine julienne carrots
1-1/2 cups pitted and halved Northwest fresh sweet cherries
1/2 cup fine julienne celery
1/2 cup diagonally sliced Chinese pea pods
1/4 cup very thinly sliced and quartered sweet onion
3 to 4 tablespoons very thinly sliced fresh mint leaves
Pacific Rim Dressing

1 pound fresh sweet cherries, pitted and sliced
6 cups mixed lettuces
3/4 cups crumbled Gorgonzola cheese
1/2 cup chopped toasted hazelnuts
1/3 cup vinaigrette salad dressing (homemade or purchased)